Vegan & Gluten Free Chocolate and Avocado Fudge Brownie

Method

Step one

To make the brownie, pre-heat the oven to 170°C, 325°F gas mark 3.

Step two

Blend the avocado to a fine paste in a food processor, add the remaining ingredients except the oil and blend

Step three

Spray 10 sections of a petite loaf baking silicone mould (2.9” by 2”). Divide brownie mix into the 10 mini loaf moulds, cook in the oven for 15-18 minutes, when cooked place on a wire rack, remove from the silicone mould when cool.

Step four

To make the biscuits, pre heat the oven to 170°C, 325°F gas mark 3.

Step five

Produce a stencil for your sugar snap biscuit. Take a piece of plastic (a tub lid for example), measure your mini tart tins, add around half an inch on top and cut this out of the plastic lid. (I use a 2.56″ width mini tart tin).

Step six

Cream the caster sugar and margarine, add the chickpea water and flour, mix well.

Step seven

On a silicone mat, place the stencil down, thinly, and evenly spread the biscuit mix over using a palette knife and remove the stencil, repeat the process.

Step eight

Place in the oven for around 8 minutes (the biscuit mix will spread and brown).

Step nine

Remove from the oven and leave for 10 seconds to set slightly.

Step ten

Gently remove the sugar snap from the mat, neaten if needed.

Step eleven

Carefully move onto a wire rack (be incredibly careful the sugar snaps are very fragile and will break easily).

Step twelve

If you are not using straight away place in an airtight container for up to 3 days.

Step thirteen

To make the coconut cream, whisk the McDougalls Vegan Strawberry Flavour Jelly Crystals with 1 tbsp of boiling water.

Step fourteen

In a bowl place the chilled coconut milk, guar gum and jelly, whisk well, cover and place in the fridge until ready to serve.

Step fifteen

To make the mint syrup, bring a pan of water to the boil and blanch the mint leaves for 2 minutes. Then place straight into ice water for 5 minutes, strain and pat dry then add to a blender.

Step sixteen

In a saucepan add the water and granulated sugar, simmer bring the sugar to 113°C, remove from the heat.

Step seventeen

Add the syrup to the mint in the blender.

Step eighteen

Blend until fine, pass through a thin sieve, then leave to one side.

Step nineteen

To make the fruit compote, in a saucepan add the frozen fruit and sugar.

Step twenty

Bring to the boil, stirring.

Step twenty-one

Strain fruit into one bowl, leave to one side to cool.

Step twenty-two

With the excess liquid place back on the stove and reduce then set aside to cool.

Step twenty-three

To serve, slice the brownie loaves in half.

Step twenty-four

Take the fruit reduction and a pastry brush and swipe over the plates.

Step twenty-five

Place metal rings in the centre of the plate.

Step twenty-six

Starting with a thin layer of coconut cream, then berry compote followed by more coconut cream.

Step twenty-seven

Remove the metal rings.

Step twenty-eight

Place the brownie on either side of the cream and fruit.

Step twenty-nine

Arrange the sugar snap biscuit on top of the coconut cream/ berry mix.

Step thirty

Add the strawberries around the sugar snap biscuit.

Step thirty-one

Place the mint syrup in a squeezy bottle, decorate the plate and serve.